If you’re looking for an easy way to add protein to your day, this stir-fried Chinese Tomato Beef Egg Recipe has you covered! Loaded with eggs and beef, and simmered in a fresh tomato and ginger sauce, this stir fry is amazing. If you haven’t tried adding tomatoes to a stir fry yet, now is the time! Keto, paleo & whole30 options!
Why you will love this easy stir fry recipe
- Easy: I love easy recipes and this egg dish ticks that box very well! It uses a few, simple ingredients that I had on hand, one-pan, and is ready in no time!
- Quick: This tomato egg stir fry came together in just 20 minutes! Perfect for a quick and easy weeknight dinner.
- Healthy: Packed with fresh tomatoes (vitamin C!), onions, spring onions, garlic, ginger, and plenty of protein from the beef and eggs, this Chinese Tomato, Beef and Egg Stir Fry is a very healthy dinner recipe.
- Pantry Staples: The best easy dinners are the ones you don’t have to go shopping for! I had all of the ingredients for this tomato eggs and beef recipe on hand in my pantry!
- Flank steak: Flank steak is the perfect cut of beef for this Chinese Tomato Beef Egg recipe, sliced thinly against the grain. Slicing it against the grain helps make the cooked beef more tender as it cuts the fibres in the beef short, otherwise, it can be very chewy and difficult to eat!
- Eggs: I add beaten eggs straight to the dish and allow them to scramble in with the rest of the ingredients. You can also make scrambled eggs first and add them back into the dish later.
- Tomatoes: For me, the juicy tomatoes are the best part! I found it quite surprising – I had never tried a stir-fry recipe with tomatoes until this classic Chinese dish caught my eye. The ripe tomatoes add sweetness and a little acidity. I used Roma tomatoes, cherry tomatoes would be delicious as well!
- Onions: I stir-fried both green onions and thinly sliced red onion into this easy tomato stir fry. I left the green onions quite chunky, slicing each stem into 4 pieces.
- Ginger & garlic: Hello flavour! Ginger and garlic along with onion are staples in Chinese food, so this recipe has to have them! The aroma is delicious!
- Chinese 5 spice: This Chinese Tomato Beef Egg recipe isn’t in the original Chinese version, but I think it adds so much to this beef, egg and tomato dish!
- Sesame oil: Rich and nutty, sesame oil has an incredible taste and I love adding it to stir-fries!
- Soy sauce: This time I used a gluten-free dark soy sauce to keep this as close to Chinese cuisine as possible, however, you could add in coconut aminos instead. Just skip the honey!
- Sherry: I tend to use dry sherry over rice wine vinegar as it’s easier for me to find at the grocery store. Either will work in this Chinese tomato beef stir fry!
- Honey: Just a little sweetness to balance out the soy sauce, and also bring out the delicious sweet tomato sauce that is created when the fresh tomatoes break down while cooking.
- Black Pepper: A little kick of pepperiness! You could add white pepper instead if that’s what you have on hand.
- Cornstarch: We add cornstarch to the beef before adding it into the pan. Optionally, you can make a cornstarch slurry to thicken up the sweet-tart ginger-tomato sauce. You could use tapioca starch instead, or if you are on a low carb diet, xanthan gum is a great keto-friendly thickener.
How to make this Chinese Tomato Beef Egg recipe
Begin by slicing the flank steak into thin slices against the grain. Then, in a mixing bowl or tray, marinate the beef briefly in soy sauce and cornstarch.
Heat a large skillet or wok over high heat and add in the onions. Stir fry for about 2 minutes, until they begin to get a little colour.
Add the flank steak into the hot pan with the ginger, garlic, and Chinese 5 spice, and stir fry for another 2 minutes, until it begins to brown on the outside.
Next, slice the green onions into quarters, and the tomatoes into wide wedges. Then add them to the pan with the sherry, honey and black pepper and the rest of the soy sauce and remaining oil. Reduce the heat to medium heat and simmer for 5 minutes, until the tomatoes break down.
In a small bowl whisk the eggs with a fork until they are scrambled.
Pour the whisked egg mixture over the other ingredients and let it sit for 2-3 minutes so that the egg can start to cook.
When the eggs begin to turn white and yellow, scramble eggs into the sauce by mixing them with a wooden spoon.
Serve this Chinese Tomato Beef Egg recipe immediately over white rice or cauliflower rice, sprinkled with freshly chopped spring onions.
- Store this Chinese tomato beef egg recipe in an airtight container in the fridge for up to 4 days.
- Reheat it in a pot on the stove until heather through or in the microwave.
Recipe Notes & Tips
- Cut the beef in thin slices against the grain. Flank steak can be tough if it’s in larger chunks cut with the grain. By cutting against the grain you break down the fibres making it less chewy.
- Scramble the egg first for a firmer egg: I quite like the egg being mixed into the sauce, however, if you’d prefer larger pieces of scrambled egg throughout the dish, scramble the egg first and then set it aside. Add it in at the last moment and stir well.
- To make this Chinese Tomato Beef Egg recipe paleo or whole30 replace the soy sauce and honey with coconut aminos and skip the sherry. Replace the cornstarch with tapioca starch.
Frequently Asked Questions
- Can I add tomatoes to stir fry? Yes! Fresh tomatoes break down into a delicious sweet and tangy savory sauce when they’re added to a stir fry. It’s deliciousin this Chinese Tomato Beef Egg recipe!
- Should you marinate meat before stir frying? You don’t have to but I recommend it! It adds a lot more flavour to the meat and helps to season it.
- How many calories are in Chinese beef and tomatoes?
How do I make this keto, paleo or whole30 friendly?
- Keto: Skip the starch, and thicken the sauce with xanthan gum towards the end if necessary.
- Whole30 & paleo: Swap the soy sauce and honey for coconut aminos and skip the sherry. Replace the cornstarch with tapioca starch.
More quick and easy dinners to try
- KETO CHICKEN SALAD
- GLUTEN-FREE MEATBALLS AND GRAVY RECIPE
- CRACK CHICKEN CASSEROLE
- KETO ORANGE CHICKEN
- WHOLE30 CRISPY BEEF CARNITAS
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- 1.5 lbs flank steak, sliced thinly against the grain (700g) (see note #1)
- 1 small onion, sliced thinly
- 2 tbsp sesame oil, divided
- 3 tbsp soy sauce, divided (or coconut aminos, see note #2)
- 1 tbsp cornstarch (or tapioca starch, see note #2)
- 3 cloves garlic, minced
- 2 tsp ginger, minced
- 1 tsp ground black pepper
- 1 tsp Chinese 5 spice
- 4 green onions, sliced into 1 inch pieces
- 375g tomatoes, sliced into wedges
- 1 tbsp honey
- 2 tbsp dry sherry
- 2 eggs, whisked
- A dash of hot sauce (optional)
- Begin by slicing the flank steak into thin slices against the grain. Then, in a mixing bowl or tray, marinate the beef briefly in 2 tbsp of soy sauce and 1 tbsp of cornstarch.
- Heat a large skillet or wok over high heat with 1tbsp of sesame oil and add in the onion. Stir fry for about 2 minutes, until they begin to get a little colour.
- Add the flank steak into the hot pan with the ginger, garlic, black pepper and Chinese 5 spice, and stir fry for another 2 minutes, until it begins to brown on the outside.
- Next, add the green onions and tomato wedges to the pan with the sherry, honey, and the rest of the soy sauce and remaining sesame oil. Reduce the heat to medium heat and simmer for 5 minutes, until the tomatoes break down.
- In a small bowl whisk the eggs with a fork until they are scrambled.
- Pour the whisked egg mixture over the other ingredients and let it sit for 2-3 minutes so that the egg can start to cook.
- When the eggs begin to turn white and yellow, scramble the eggs into the sauce by mixing them with a wooden spoon. (see note #3 if you prefer a firmer egg)
- (Optional) if the sauce isn't thick enough, make a cornstarch slurry by adding 1 tbsp of starch to a bowl with some of the sauce, stir well to combine and then stir it into the stir fry.
- Mix in a dash of hot sauce for a little heat if desired.
- Serve immediately over white rice or cauliflower rice, sprinkled with freshly chopped spring onions.
- Cut the beef in thin slices against the grain. Flank steak can be tough if it's in larger chunks cut with the grain. By cutting against the grain you break down the fibres making it less chewy.
- To make this recipe paleo or whole30 replace the soy sauce and honey with coconut aminos and skip the sherry. Replace the cornstarch with tapioca starch.
- Scramble the egg separately for a firmer egg: I quite like the egg being mixed into the sauce, however, if you'd prefer larger pieces of scrambled egg throughout the dish, scramble the egg separately and then set it aside. Add it in at the last moment and stir well.
Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 393Total Fat: 19gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 182mgSodium: 676mgCarbohydrates: 12gNet Carbohydrates: 10gFiber: 2gSugar: 7gProtein: 42g
Nutrition information and calculations will vary with the use of different brands or ingredients. These figures are estimates. Please get in touch if you have questions!